Whipped circle of the leg turning.
This is the popular turn in
which the dancer executes
a series of turns on the supporting
legwhile being propelled
by a whipping movement of
the working
leg. The whipping leg
should be at hip level, with
the foot closing in to the
knee of the supporting leg.
Fouettés are usually
done in a series. They may
be executed en
dehors or en
dedans.En
dehors (Russian School):
Fourth position R foot back.
Execute a pirouette en dehors
on the L leg. Fondu on the
L leg, at the same time opening
the R leg to the second position
en l'air. Relevé on
the L point or demi-pointe,
executing a tour en dehors
and whipping the R foot in
back of, then quickly in front
of, the L knee. Fondu on the
L leg, opening the R leg to
the second position en l'air.En
dehors (Cecchetti method):
Fourth position R foot back.
Execute a pirouette en dehors
on the L leg. Fondu on the
L leg, at the same time extending
the R leg to quatrième
position devant en l'air (croisé
devant). Relevé on
the L point or demi-pointe,
sweeping the R leg to the
second position en l'air,
and execute a tour en dehors,
bringing the R foot to side
and front of L knee. Fondu
on the L foot, extending the
R leg forward again. Three-quarters
of the turn should be made
with the R foot in position
on the supporting knee. This
fouetté may also be
executed from a preparation
starting with a pas de bourrée
en dedans and finishing with
a coupé dessous, opening
the working leg to quatrième
devant croisé.En
dedans (Russian School):
Fouetté en dedans is
done in the same manner as
en dehors. After a pirouette
en dedans the extension is
made to the second position
en l'air; next the foot is
brought in front of, then
in back of, the supporting
knee.En
dedans (Cecchetti method):
After a pirouette en dedans
the working leg is extended
to the fourth position derrière
en l'air; then with a demi-rond
de jambe en l'air en dedans
the foot is brought to the
front of the supporting knee.